Cajun Shrimp Corn Potatoes (Printable version)
Savory blend of shrimp, corn, potatoes, and Cajun spices for a vibrant Southern-style seafood feast.
# What you need:
→ Seafood
01 - 1 pound large raw shrimp, shell-on, deveined
→ Vegetables
02 - 1 pound baby potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 large yellow onion, quartered
05 - 4 cloves garlic, smashed
→ Sausage
06 - 12 ounces smoked Andouille sausage, sliced into 1-inch pieces
→ Spices & Seasonings
07 - 1/4 cup Cajun seasoning
08 - 2 teaspoons Old Bay seasoning
09 - 1 lemon, sliced
10 - 2 bay leaves
11 - 1 teaspoon black peppercorns
12 - 1/2 teaspoon cayenne pepper
13 - Salt to taste
→ For Serving
14 - 4 tablespoons unsalted butter, melted
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges
# How to make it:
01 - Fill a large stockpot with 4 quarts water. Add Cajun seasoning, Old Bay seasoning, bay leaves, peppercorns, onion, garlic, and lemon slices. Bring to a boil over high heat.
02 - Once water reaches a rolling boil, add halved baby potatoes. Cook for 10 to 12 minutes until nearly tender when pierced with a fork.
03 - Add corn pieces and sliced Andouille sausage to the pot. Continue boiling for 5 to 6 minutes until corn becomes just tender.
04 - Add shell-on shrimp and cook for 2 to 3 minutes, stirring occasionally, until shrimp turn pink and opaque throughout. Do not overcook.
05 - Drain the boil thoroughly using a colander, discarding bay leaves and lemon slices. Spread mixture onto a large serving platter or newspaper-lined surface. Drizzle with melted butter and sprinkle with fresh parsley. Serve immediately with lemon wedges.
# Expert tips:
01 -
- Its the ultimate communal dining experience that turns dinner into a party
- The cooking liquid becomes a seasoned broth that infuses every ingredient with flavor
02 -
- Do not overcook the shrimp—this is the number one mistake people make with seafood boils
- The water needs to be aggressively seasoned, it should taste slightly too salty because the vegetables absorb a lot
03 -
- Cook the potatoes until they are almost done before adding anything else—undercooked potatoes ruin the experience
- Save a cup of the cooking liquid before draining if you want to make a quick dipping sauce